Highgate School are currently recruiting a Senior Sous Chef that offers good hours in a friendly and supportive team.

Responsible for assisting the Executive Chef to manage the food production and catering of all meals within the School. The School has an emphasis on freshly prepared and cooked food using fresh ingredients, catering for up to 2,000 meals daily for breakfast and lunch. Alongside the dining room service, you will be responsible for varied function business, with events including fine dining, sit down banquets, bowl food, canapé receptions and finger buffets.

The College operates 51 weeks a year, offering holiday courses, functions and events in the holidays as well as the core term time requirements. During term-time, normal working hours will be 7am – 4pm, with flexibility to accommodate occasional evening and weekend events.

MAIN RESPONSIBILITIES

Responsible for assisting with food production, both core catering and hospitality. To assist the Executive Chef to manage the quality and food production of all catering and associated hospitality. This includes day-to-day high volume and high quality School meals production to an exceptional standard and within budget.

Alongside the Executive Chef, to lead daily briefings to all kitchen and service staff

To maintain the day-to-day budget management control of income and expenditure in line with departmental and financial regulations.

To work alongside the Executive Chef to prepare, in advance of the start of each term, a well-planned, fully costed, nutritional and healthy 3-weekly rotational menu for the coming term for breakfast and lunch.

Create and implement new items for the menu.

Find and use seasonal produce, adapting to new customer trends.

Ensure compliance with dietary and religious requirements required for a diverse pool of students, staff and visitors.

Create and communicate standard recipes for all chefs to use.

Use a high level of cooking skills in the production of food dishes using modern food technology and methods.

Ensure the provision of meals for pupils each day of the week.

Provide guidance to catering staff on service and portion control, ensuring that all food is safe and served at an appropriate temperature.

Act as a leader and exemplar to all chefs and kitchen staff in terms of preparing, presenting and serving all varieties of meals; be ‘hands-on’ in being involved in food production.

Be able to demonstrate and train staff on all high-level chef and meal production skills, including knife skills.

Participate in reviews of menus and service, including with School pupil representatives.

Provide meals that take into account the diversity of nationalities and beliefs at the School, and special dietary requirements. Ensure the correct labelling of certain foods such as those containing allergens.

To maintain and develop all systems, procedures and documentation needed to conform to Food Hygiene, Health and Safety and COSHH legislation.

To deputise for the Executive Chef during periods of absence.

Hospitality/Events

Liaise closely with the Executive Chef and Head of Catering and Domestics Services regarding menus and catering for internal and external functions.

Create original and exciting menus for all varieties of events (e.g. fine dining, canapés, buffets)

Prepare dinners and canapé events for anything from 2 to 500 attendees.

Show a real passion for modern trends and fresh, locally sourced foods

People management:

Lead and inspire our progressive team of Chefs.

Assist with the management of the kitchen staff for both day-to-day operations and functions/events, directing the work of Catering Assistants and Chefs as required.

Check the volume and quality of meal production, and adjust rotas and kitchen flow as needed to ensure optimum efficiency and quality is maintained.

Work with the Executive Chef in relation to departmental practices, including those relating to staff rotas and working time, food hygiene, health and safety, waste management and stock control, implementing common standards within the kitchen.

Be responsible for food hygiene and health and safety within the kitchen, setting high cleanliness rules, practices and routines to avoid accidents, food spoilage or waste.

Train staff to reach higher and better standards and develop own personal skills and training levels.

Resource management:

Monitor all food coming in, ensuring proper food quality.

Liaise with, and provide guidance to the Supervisor to ensure best practice with regards to purchasing, storing and rotating food stock.

Monitor all kitchen equipment ensuring appropriate usage and maintenance, reporting and following-up on any defects or requests for new purchases.

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